companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at http://www.247lowcarbdiner.com

Saturday, November 2, 2013

Pumpkin Fudge Mini Doughnuts


I made a delicious pumpkin chocolate chip cake a few years ago for a recipe contest featuring pumpkins. I didn't win, but i did fall in love with the flavor combination!  In fact, this post is all about a combination that works. I made these Pumpkin Coconut Mini Doughnuts in October for the Diner News. I opted to add the cocoa nibs and they were very nice. I popped a few into the freezer to save for later. This is later. It sure pays to stock the freezer!

For the November News, I found this recipe from Chocolate Covered Katie. The concept fascinated me. A no bake chocolate pumpkin pie filling. I had to try it out, even if it was too late to get photographs in the News. It is very interesting. My version was much darker than Katie's photos.    I think perhaps she used milk chocolate chips and mine were darker. I used a combo of sugarfree chocolate chips and regular semi sweet. I know my fudgy version has too many carbs, but it was an experiment, and the serving size is pretty small. (I get tummy trouble from maltitol and didn't have any better chips on hand) I plan to try it again using unsweetened chocolate and my own sweeteners. If you are inspired, you might beat me to that, so let me know if it works. Since I tried it without an actual pie crust made, I still have some of the mixture in the fridge. From the very start, I thought it would make a terrific, stable frosting that didn't rely too much on butter or cream cheese. That it does! I love it as a dense frosting. You may want to half the recipe if you are just using it as a frosting, though.  Haven't figured the carbs. Hoping to get a new version of a recipe/nutritional program for my birthday. Missing my Mastercook since my laptop was stolen. Yes, that is still smarting.

To me, the chocolate is stronger than the pumpkin in the frosting/filling. But paired with the pumpkin doughnuts, the combo is absolutely perfect. Try it on a pumpkin muffin to make it more like a cupcake. Use it as a filling for a Ginger Cakes. Heck, it would be very tasty spread on an Almond Thin.

This is the recipe for the doughnuts. I like the mini ones made in my doughnut appliance. They are so cheap, go ahead and buy one. Much better than the pan I bought.




Pumpkin Coconut Doughnuts

5 eggs
1 cup of canned pumpkin puree
¼ cup coconut oil , melted
¼ tsp stevia or sweetener equivalent to ¼ cup
1 tsp vanilla
½ cup coconut flour
¼ cup finely shredded coconut
1 tbsp pumpkin pie spice
1/2 tsp baking soda
Powdered sweetener (Swerve)

Break eggs into a medium bowl. Whisk well. Stir in the pumpkin, coconut oil, stevia and vanilla. If the coconut oil solidifies, warm the mixture in the microwave for 20-30 seconds. Add coconut flour slowly, stirring well to incorporate. Add in the coconut, spice blend and soda.

Place the batter in a doughnut appliance or oiled mini doughnut pan. Bake 4 minutes in the appliance or 15 –20 minutes in a 325 degree oven. Dust with powdered sweetener before serving.

Options:
· Add 2 tbsp cocoa nibs to the batter.
· Instead of powdered sweetener, brush with butter and coat with a mixture of cinnamon and granulated
sweetener



Pumpkin Fudge Doughnut Frosting (a.k.a. Pie Filling)

1 cup sugarfree chocolate chips
15 oz pumpkin puree
2 tsp cocoa powder
1 1/2 tsp vanilla
1-2 packets stevia
1/8 tsp salt

Over low heat, melt chocolate chips. In a medium bowl, combine melted chocolate, pumpkin puree, cocoa powder, vanilla, stevia and salt. Combine all the ingredients and adjust for sweetness.  Chill, then spoon onto doughnuts or muffins. Smooth with the back of a spoon. (or your fingers) Use a clean pen to create the hole in the frosting, or just leave it capped.

These have wonderful texture. The thick rich frosting paired with the cakey doughnut is delightful and rich. They feel like a cheat. Now, remember, both of these recipes were featured in the 24/7 Low Carb Diner News. See what you are missing if you don't subscribe? Just 6 bucks a year. Each issue is generally 8 pages of recipes and tips you can use. Order here.


 So glad I got to show of my latest find from the thrift store. Isn't this little pedestal serving plate too cute? Good score for $1.50. Somehow a pedestal makes everything more special--even if it did come from the freezer!

10 comments:

Marialuvsjah4ever said...

What size are the mini donuts? I have a donut pan for six. Would I have to adjust baking time?

Lisa said...

These are about the size of the hostess gems. This makes quite a few. My appliance is much faster than the oven, so I would guess more like 15 minutes in the oven.

Mindy Pixler said...

How many carbs per donut?

Anonymous said...

Can't wait to try the donut and fudgey frosting! Love that they both use pumpkin!! Sounds absolutely incredible. Thank you, Lisa!

Alice B.

karenv said...

Would they bake okay in a "non-donut" pan :) Like a loaf pan or cake pan?

Jami Hanford said...

What is the carb count on these? Someone already asked, but didn't receive an answer.

Lisa Marshall said...

I didn't run the stats on these, but they should be very similar to the loaf variety, only more servings. Check out that recipe. http://247lowcarbdiner.blogspot.com/2014/10/pumpkin-fudge-mini-loaf.html

Anonymous said...

What is the nutritional info on these? I'm on weight watchers so need to know the points value.

Anonymous said...

carb count (myfitnesspal) making 12 servings, donut only 124 calories, 6 carbs 2 fiber
with frosting 231 calories, 10 carbs 4 fiber

KellyG said...

You have such great recipes!.